Kiru
Ando navy gigging out of Oyo! Yamashigomizu Junmai Ginjo
Sake rice: koji rice: hanged rice: yeast.
Sake rice: 60% fine rice, 17° alcohol
Japanese Sake Strength, Acidity
Clarity of appearance: Teri
Color：Transparent
Viscosity: medium
Aroma intensity: slightly low
Complexity: simple
Ginseng aroma: Apple
Raw Aroma: Ripe Rice, Kombu
Matured aroma: Ripe rice, kombu
Expression: Soft raw material aromas dominate
Flavor intensity: strong
Complexity: on the complex side
Sweetness and pungency: medium to slightly sweet
Sweetness: chocolate, banana
Sour: Apple, Yogurt
Bitterness: Nuts
Flavor: Cooked Rice
Other.
Performance: Rich, soft and fresh aromas of raw chocolate dominate the nose, with a slightly weighty bran rice note, and a juicy, sweet and sour taste of apple to balance the thicker notes of fruit and nuts. The wine is thick and balanced, but with a crisp acidity and juiciness, and a clean finish.
Aftertaste: slightly low
Finish: On the short side
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